Butternut Squash Lasagna

Feb 8, 2013

I bought Maddox a butternut squash, and never having one before myself I scoured the internet for a recipe that we could both eat. With a couple things added for me of course. This is what I ended up with. I basically took a recipe from Skinnytaste (found here) and made it a lasagna. Maddox's was just sauce and ground hamburger with pasta. Mine, obviously was filled with veg and cheese and spicy italian sausage. Doesn't this look like cheesy goodness!


Butternut Squash Lasagna

by Renee Pihowich

  • 11 oz (4 links) spicy chicken Italian sausage
  • 1 lb butternut squash, peeled and diced
  • 1 tbsp light butter
  • 6 lasagna noodles (cooked by package instructions)
  • 1/4 cup shallots, minced
  • 3 cloves garlic, minced
  • 2 cups baby spinach, roughly chopped
  • 2 cups sliced mushrooms
  • 2 tbsp fresh shaved parmesan cheese
  • 4 sage leaves, sliced thin
  • kosher salt and freshly ground black pepper, to taste
  • Cheese of your choice (I used mozzarella)
Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.
Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
Reduce heat to medium-low and melt the butter, sauté the shallots, garlic and mushrooms until soft and golden, about 5 - 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking. Add baby spinach and stir in parmesan cheese and sage. Add the meat back in.
In a 9x9 inch pan, layer the noodles, sauce and then cheese of your choice (I used mozzarella).
Bake at 350F for 1 hour.
Powered by Recipage
Also, look who's crawling!




  1. This recipe looks so delicious and your baby is so dang cute! Mine just turned 1 and it seems like it has been flying by :)

    Hope to see you link up again this weekend @The Weekend re-Treat!

  2. Hello Renee ~

    Just made this tonight for my parents and it was YUMMY!Mine baked really fast and was maybe a bit dry though.

    How much cheese do you use?
    What about adding some ricotto or something to the middle?
    Other suggestions for me?

    Thx again either way and bless you!

    Angela :)

    1. I used mozzarella, just because its what I had on hand. I never thought about adding ricotta cheese. I think cottage cheese would maybe give it a bit more moisture. I also think when I blended my butternut squash I added too much water to make it go through my blender, which made my sauce a bit runnier.

    2. Made this again last night and it was better. I just used a bit more water from the pasta and a bit more mozzarella chz and it was YUMMY! I want to share this recipe but the link doesn't seem to be working for me to get to it via Pinterest or to post on Facebook. Any ideas about that?

      Thanks for the response. Cheers!



Blog Design by Nudge Media Design | Powered by Blogger